Gluten Free Living – 2017
Oh my goodness, get this: Spinach Artichoke Breakfast Muffins! Yes, yes yes. 😮 Many of you know I have several Breakfast Muffins recipes, including the original recipe with bacon, one with ham and one with butternut squash. They are all awesome. (No bias here). 🙂 These vegetarian breakfast muffins with fresh, chopped spinach, artichokes, bell peppers and cheese in an egg custard and baked in potato nests are amazing. They are P-E-R-F-E-C-T for holiday or country style breakfasts. On top of that, these muffins freeze well, and they’re great popped in the microwave and reheated for breakfasts throughout the week.
Earlier this month I hosted a bridal shower for the daughter of a friend. I had lots of friends bringing many different foods, including homemade egg rolls, breakfast casseroles, pinwheels, Avocado Black Bean Dip, fruit salad, strawberry cream cheese crescent rolls and funeral sandwiches. We had a hodge podge of everything good. I was so pleased with all the goodies.
Instead of a large sheet cake picked up at a bakery, I decided to remake three of my favorite cakes: Carrot Cake, Red Velvet Cake and Italian Creme Cake. Along with the cakes, I made some scrumptious and easy Oreo Truffles, Tomato Mushroom Breakfast Muffins and these scrumptious breakfast muffins. We had a smorgasboard of everything wonderful. No one left hungry.
I usually make these breakfast muffins with fresh “Simply Potatoes” rather than frozen. But I couldn’t locate any this time so I thawed frozen hash browns instead. I did feel that these stuck to the muffin tins more than the other ones. But that may have been because I used coconut oil rather than shortening to grease my muffin tins. Since I was trying to keep the recipe healthier I thought I’d eliminate the shortening, but that didn’t work out quite as well. Consider greasing the tins with butter or olive oil instead….and grease them VERY generously.
Second, if you can’t find the fresh hash brown potatoes in the produce section of your store, than you may have to pat dry the thawed, frozen potatoes before using. I remove the muffins with a very narrow rubber spatula. You need one the size of a butter knife, but made with something other than metal so you don’t scrape your muffin tins. I insert the rubber spatula around the edges to the bottom gently lifting a little of the bottom of the muffin with each insertion. Lift out carefully. In some cases, you may have to pat some of the potatoes back into the shell.
I know this sounds like a lot of work, but the muffins are so good they are worth it. Everyone raved over these Spinach Artichoke Breakfast Muffins and you will too once you give them a try. Plus, this is a clean-eating recipe that’s so filling and satisfying they will keep you full for a long time. If you struggle making good breakfasts for your family these can easily be made on weekends and then reheated during the week individually for whoever wants one.
Spinach Artichoke Breakfast Muffins are perfect for holiday breakfasts.
You will find these breakfast muffins irresistible.
Spinach Artichoke Breakfast Muffins are perfect for on-the-run breakfasts. They heat up quickly in the microwave and you can pop one in your mouth while driving the car! 🙂
Here’s what I did.
I used these ingredients. I do recommend finding “Simply Potatoes” which are fresh shredded hash browns rather than frozen potatoes if possible.
Place potatoes in a mixing bowl. Add an egg, olive oil, part of the salt and pepper, and part of the cheddar cheese.
Stir to combine.
Grease muffin tins very generously. I don’t recommend using coconut oil as it doesn’t provide enough of a barrier and the potatoes stick too much to the pans. Try butter, olive oil or shortening instead. Press potato mixture into pans and evenly divide between 24 muffin tins. Sprinkle each tin with parsley.
Bake at 400 degrees about 15-20 minutes or until golden brown.
Meanwhile, make filling: Whisk remaining eggs in a mixing bowl.
Add remaining salt, pepper, bell peppers, cheese, chopped fresh spinach, artichokes, drained and diced, seasonings and half-and-half.
Stir to combine.
Evenly divide the spinach artichoke mixture between the 24 muffins. Sprinkle with additional salt, pepper, parsley, thyme and snipped chives. This is important and will prevent the recipe from being too bland.
Bake at 400 for about 15-20 more minutes until egg custard is set. Mine took 21 minutes to cook completely.
These vegetarian muffins are healthy, gluten free and clean eating.
Spinach Artichoke Breakfast Muffins are so hearty they fill you up quickly. You won’t feel hungry for several hours after eating a couple of these for breakfast.
Thyme, parsley, chives, salt and pepper season these muffins so they are very flavorful.
Here’s the recipe.
SPINACH ARTICHOKE BREAKFAST MUFFINS
(My own concoction)
Spinach Artichoke Breakfast Muffins are perfect for company or office breakfasts.
Spinach and artichokes are not only good in dips and pizza, they’re fantastic in breakfast muffins too!
Spinach Artichoke Breakfast Muffins are a sumptuous breakfast treat that’s a terrific way to get a healthy start to your day!
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